Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Tangerine Curd

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Tangerine Curd Empty Tangerine Curd

    Post by Lobo Fri 08 Jan 2016, 11:07 pm

    Tangerine Curd Img45l
    Tangerine Curd
    Tangerine Curd Translucent
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    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Servings: 12
    The term “tangerine” is typically used for any mandarin orange with a deep-colored skin. If tangerines are unavailable, you can substitute tangelos, which are a cross between a mandarin and a grapefruit or pomelo. Lemon juice is added to give this curd some extra zing.






    • 242

    Ingredients:


    • 2 1/2 lb. tangerines

    • 1/2 cup fresh lemon juice

    • 3 whole eggs plus 2 egg yolks, lightly beaten
    • 1/2 cup sugar
    • 2/3 cup unsalted butter, cut into small cubes

    Directions:

    Have ready 3 hot, sterilized half-pint jars and their lids.

    Finely grate the zest from the tangerines. Cut the tangerines in half and squeeze enough juice to measure about 3 cups. In a nonreactive saucepan over medium-high heat, combine the tangerine zest, tangerine juice and lemon juice. Bring to a boil and cook, stirring occasionally, until reduced to 3/4 cup, about 20 minutes. Let cool.

    In a nonreactive heatproof bowl set over but not touching simmering water in a saucepan, whisk together the whole eggs, egg yolks, sugar and reduced juice and zest mixture. While stirring constantly, add the butter, a few cubes at a time, letting the cubes melt before adding more and scraping the bottom of the bowl each time. Cook, whisking, just until the mixture has thickened enough to coat the back of a spoon, about 10 minutes. Do not let the mixture boil.

    Ladle the hot curd into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids. Set aside to cool completely, about 30 minutes. The curd can be stored in the refrigerator for up to 2 weeks. Makes 3 half-pint jars.

    Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).
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